MPH in Public Health Nutrition – Revised Curriculum for Fall 2019

MPH in Public Health Nutrition prepares students to promote the nutritional well-being of population groups. Students learn to assess the nutritional needs of various populations, to plan and implement nutrition and food programs and to manage nutritional programs in community and institutional settings. The specialization offers one curriculum for those who are Registered Dietitians (RDs) and another for those without this credential. Graduates work in hospitals; clinics; community programs; local, state, or federal government health departments and in international nutrition programs. Credits: 42

Graduates work to promote the nutritional well-being of population groups by assessing the nutritional needs of populations, evaluating and designing nutrition and food programs, and managing nutritional programs in community and institutional settings. Students have the option to pursue the dietetic internship.

Interpret results of data analysis for public health research, policy or practice

Compare the organization, structure and function of health care, public health and regulatory systems across national and international settings

Discuss the means by which structural bias, social inequities and racism undermine health and create challenges to achieving health equity at organizational, community and societal levels

Assess population needs, assets and capacities that affect communities’ health

Apply awareness of cultural values and practices to the design or implementation of public health policies or programs

Design a population-based policy, program, project or intervention

Explain basic principles and tools of budget and resource management

Select methods to evaluate public health programs

Discuss multiple dimensions of the policy-making process, including the roles of ethics and evidence

Propose strategies to identify stakeholders and build coalitions and partnerships for influencing public health outcomes

Advocate for political, social or economic policies and programs that will improve health in diverse populations

Evaluate policies for their impact on public health and health equity

Apply principles of leadership, governance and management, which include creating a vision, empowering others, fostering collaboration and guiding decision making

Apply negotiation and mediation skills to address organizational or community challenges

Select communication strategies for different audiences and sectors

Communicate audience-appropriate public health content, both in writing and through oral presentation

Describe the importance of cultural competence in communicating public health content

Perform effectively on interprofessional teams

Apply systems thinking tools to a public health issue

Apply concepts from relevant scientific disciplines, such as toxicology and physiology, to anticipate effects of environmental, occupational and nutritional exposures on both human health and overall planetary health.

Concentration Competencies:

Assess dietary and nutrition status of people and populations

Interpret how social, behavioral, environmental, political and cultural factors can impact food intake and nutrition in individuals and communities

Evaluate the scientific evidence for nutritional guidelines and recommendations

Design equitable effective community or population nutrition policies and interventions as informed by scientific evidence, biological, and nutritional sciences, and appropriate theoretical models

Analyze the role of government and legislative agencies in the development of food and public health nutrition policies